Aztec Chicken with Sweet Potato-Corn Mash Recipe

Cook Time: 57 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 6 servings.

• 6 tablespoons canola oil
• 1 tablespoon honey
• tablespoon ancho chile powder
• 2 teaspoons garlic powder
• 2 teaspoons Mexican-style hot sauce (such as Cholula)
• 6 (8-ounce) bone-in chicken breast halves
• Sweet Potato-Corn Mash:
• 5 ears corn
• 1 tablespoon canola oil (or as needed)
• Salt and ground black pepper to taste
• 2 large sweet potatoes
• cup heavy whipping cream

Directions

Step 1: In a bowl, combine canola oil, honey, ancho chile powder, garlic powder, and Mexican-style hot sauce. Whisk the ingredients together until well combined.

Step 2: Place the chicken breasts into a large resealable plastic bag. Pour the marinade into the bag and close it securely. Let the chicken marinate in the refrigerator for at least 3 hours or overnight for better flavor absorption.

Step 3: Preheat the oven to 450F (230C). Place the sweet potatoes on a baking sheet and the corn in a shallow baking pan. Brush both with canola oil and season with salt and pepper. Cover the pan with aluminum foil.

Step 4: Place both the sweet potatoes and corn into the preheated oven. Roast the corn for about 25 minutes, or until its nicely browned. Continue baking the sweet potatoes for an additional 45 minutes or until they are tender.

Step 5: Once the sweet potatoes and corn are cooked, allow them to cool for about 20 minutes until they are easy to handle. Cut the kernels off the corn cobs and transfer half to a blender.

Step 6: Peel and cube the sweet potatoes, then add them to the blender along with the remaining corn kernels. Add the heavy cream and blend everything until smooth and creamy.

Step 7: Transfer the mash to a bowl and stir in the remaining corn. Season with salt and pepper to taste. Cover the mash and keep warm.

Step 8: Preheat the grill to medium heat and lightly oil the grate. Remove the chicken from the marinade and discard the remaining marinade.

Step 9: Place the chicken breasts on the preheated grill. Grill for about 6 minutes per side, or until the chicken is no longer pink at the bone and the juices run clear. An instant-read thermometer should register 165F (74C) when inserted near the bone.

Step 10: Once cooked, cut the chicken breasts into 3 equal pieces. Serve the chicken on top of the sweet potato-corn mash.

Nutrition Facts (per serving)

• Calories: 780
• Total Fat: 38g (48% Daily Value)
• Saturated Fat: 7g (37% Daily Value)
• Cholesterol: 141mg (47% Daily Value)
• Sodium: 274mg (12% Daily Value)
• Total Carbohydrate: 63g (23% Daily Value)
• Dietary Fiber: 7g (24% Daily Value)
• Total Sugars: 26g
• Protein: 50g (101% Daily Value)
• Vitamin C: 10mg (11% Daily Value)
• Calcium: 77mg (6% Daily Value)
• Iron: 3mg (17% Daily Value)
• Potassium: 1113mg (24% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Aztec Chicken with Sweet Potato-Corn Mash is a flavorful and hearty dish that brings the essence of ancient Aztec cuisine into a modern setting. The dish consists of chicken marinated with honey, ancho chile powder, garlic, and Mexican-style hot sauce, which is then grilled to perfection. It is served atop a creamy mash made from roasted sweet potatoes and corn, offering a balance of sweet and savory flavors.

History of Aztec Chicken

The Aztec civilization, which flourished in present-day Mexico, was known for its agricultural ingenuity and use of indigenous ingredients. Corn, sweet potatoes, and chili peppers were staples in their diet, forming the foundation of many traditional dishes. While "Aztec Chicken with Sweet Potato-Corn Mash" as a modern recipe does not date back directly to Aztec times, its inspiration lies in the indigenous Mesoamerican use of these ingredients. The combination of maize (corn) and sweet potatoes, which were domesticated by the Aztecs, mirrors the ancient practice of blending hearty vegetables with proteins for a balanced meal.

Regional Variations

The ingredients used in this dish are widely found in Mesoamerican cuisine, particularly in southern Mexico and Central America. In the Yucatn Peninsula, for instance, dishes often incorporate honey and chili to flavor meats, reflecting the Aztecs' mastery in combining sweet and savory elements. The addition of sweet potatoes is not typical in every region, but it is a common component in the highlands of Central Mexico, where the vegetable grows in abundance. Depending on the region, the chicken may be prepared with different types of marinades or cooking methodssome might roast the chicken on an open fire, while others prefer grilling or frying it.

Distinctions from Similar Dishes

Aztec Chicken with Sweet Potato-Corn Mash stands out from other traditional chicken and potato dishes due to its unique blend of sweet, spicy, and savory flavors. Unlike typical mashed potatoes, which are often creamy and buttery, this mash incorporates roasted corn, lending a more textured, slightly sweet taste. The inclusion of ancho chile powder, a key ingredient in Mexican cuisine, gives the dish a smoky, earthy depth, which is not commonly found in other chicken recipes with mashed vegetables. In comparison to other grilled chicken dishes, this one features a specific marinade inspired by Mesoamerican flavors, including honey and chili, which are less common in mainstream grilled chicken preparations.

Where the Dish is Usually Served

This dish is perfect for both casual family meals and more festive occasions. Its vibrant combination of flavors makes it a popular choice for gatherings, barbecues, or dinner parties. Its often served in Mexican or South American restaurants that emphasize traditional, regional ingredients. While not a standard on all Mexican menus, its componentsgrilled chicken, sweet potatoes, and cornare staples in many Latin American kitchens, so similar versions may be found throughout the region. It's also a great meal for special occasions like Cinco de Mayo, where dishes inspired by pre-Columbian Mexico are celebrated.

Fun Facts

• The Aztecs believed that corn, or maize, was a sacred gift from the gods. It played such a central role in their culture that it was often used in religious ceremonies.
• Sweet potatoes are native to the Americas, and they were cultivated by indigenous people long before the arrival of Europeans. Their sweet flavor makes them an excellent pairing with savory and spicy ingredients.
• Chili peppers, a key component of the marinade, were also crucial to Aztec cuisine. They were used not just for flavor but also for their preservative qualities and medicinal properties.
• Honey, which is used in the marinade for this dish, was highly prized by the Aztecs and often considered a symbol of wealth and divine favor. They used it to sweeten drinks, as a currency, and even in medicine.

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